Chimichurri at 6:15 AM
It’s totally normal to make Chimichurri at 6:15 in the morning, right? I thought so. I had planned to make it last night, but the evening got away from me. And, before I knew it, Quinn was in bed and the last thing I wanted to do was wake him up with the sound of our food processor , so I waited until he was awake this morning. My Chimichurri “recipe” isn’t much of a recipe at all. I just throw everything in the food processor and hope for the best. #notfancy Here are my very approximate measurements: 1 bunch of cilantro 1 bunch of parsley 1/4 cup extra-virgin olive oil 2-3 tbsp minced garlic juice of 1 lemon sea salt 2-3 tbsp grated Parmesan 2-3 tbsp sunflower seeds Ta-da! The morning flew by, so I grabbed a frozen gluten-free waffle (from Trader Joe’s) and topped it with almond butter mixed with collagen for a quickie breakfast. Big meeting at the new DTFN office ! 🙂 When I got to work, I snacked on a banana. And lunch was fresh Chimichurri sauce mixed with